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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-21-2014, 07:16 PM
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#1 |
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Knows what a fatty is.
Join Date: 08-26-13
Location: Phoenix, AZ
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3rd Brisket Smoke and improving!
I smoked my third brisket ever and I'm getting better at it! I picked up a 12 lb CAB from HEB in Houston and finally had a chance to smoke it. Used a mix of Oak and Pecan and wrapped the brisket with parchment paper at the 5 hour mark. I kept the pit in the 250 to 275 zone for the most part. After 8 hours I pulled it off and let it rest for an hour before not being able to resist cutting into it. I thought it came out pretty good, tenderness was there, smoke was just right, and also the salt and pepper rub provided a flavorful bark! I would have liked a little more tenderness in the lean cuts, but I guess practice makes you better!
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Klose 20 x 36 Deluxe Smoker, Weber One Touch Silver 22.5 |
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07-21-2014, 07:33 PM
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#2 |
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Full Fledged Farker
Join Date: 12-23-13
Location: Dickinson, TX
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Looks good. That's a long drive to buy a brisket, LOL
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07-21-2014, 07:39 PM
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#3 |
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Knows what a fatty is.
Join Date: 08-26-13
Location: Phoenix, AZ
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Thanks TexasRT! As a Texan currently stuck in Arizona, I learned very quickly to bring a cooler when I drive home to Houston. I paid $28 for that brisket at HEB. The same brisket in Arizona would cost me about $46. I load up on brisket, ribs, smoked sausage, and gulf coast shrimp when I drive to Houston because the prices are a lot cheaper!
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Klose 20 x 36 Deluxe Smoker, Weber One Touch Silver 22.5 |
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